Originally Posted by El Ropo
I have to ask, why are you trying to choke the temps down so much? Most vaults love to run at 270ish. Why not roll with it?
Some things - like briskets - like to be cooked lower IMO. I prefer cooking my briskets and shoulders at 225 for at least the first 65% of the cook. I have no trouble holding 225 (or even 200) on my Safe when the water pan is full. I've also had no issues with the sliding damper - works well for me and haven't noticed any significant leaks.
They are made like tanks and I don't think you'll find a better vertical/upright cooker for the money. Period.